1. Whip the egg whites and sugar together.

2. Place the sugar-whites mixture in a bain-marie and gently heat while stirring constantly.

3. When the sugar is dissolved in the egg whites, transfer the mixture to a stand mixer and beat at medium speed until the bowl has cooled down and the meringue is shiny and ready to use. Set aside.

4. In a saucepan, pour in the red wine and spices and add the zests.

5. Submerge the pears in the liquid and poach for 15 minutes at a simmer.

6. Remove from heat and let the saucepan rest, covered, for 12 hours in the refrigerator.

7. Drain the pears on paper towels.

8. Using a pastry bag, pipe meringue around the dried fruits, then use a blowtorch to brown the meringue (if the meringue slides off the fruit, it is not dry enough).